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Ingredients (Measurement Conversion Calculator) Salt - to taste
Mustard - Tablespoon
Onion - 50 gm
Vinegar - 40 g
Garlic - 8 cloves
Cinnamon - 2inch stick
Red chilli - 8 gm
Ginger - 1 small piece
Potatoes - 250 gm
Cumin powder - 1.5 teaspoon
Tomato - 150 gm
Lamb - 600 gm
Directions
Make a paste of cumin powder, cinnamon, red chilli, garlic, ginger and onion. Add mustard and major portion of the vinegar to the paste. Marinate the lamb with the spice paste and leave aside for 3 hours. Heat oil in a pan and fry the marinated lamb along with the spice paste. Add the remaining vinegar, sprinkle water if necessary and fry for few more minutes. When the lamb is half done, add the potato cubes and chopped tomatoes. Fry for some more time. Add salt to the contents and let the food cook at low heat. Remove from heat when both lamb and potatoes are tender. Serve hot with any Indian rice or bread item.
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Non-vegetarian dish, served as main course
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